Cascadian Farm Organic Goodness

For me winter wouldn't be complete without a few good soups...or perhaps more than a few.  There is no better way to warm up on a cold winter day than with a cup of soup in hand, as it warms you straight down to your gut.  If not the main course, soups provide the perfect starter to ease you in to a hearty meal as well.

If you remember, I was just waxing poetic on the virtues of overwinter leeks, but then I left you waiting for an actual soup recipe to use them in and only provided you with a way to turn the parts of the leek you wouldn't use into a broth.  I intend to rectify that today.  A simple leek and onion bisque will make use of all the vegetables we didn't use when we made our vegetable broth.

This soup would make a fantastic starter to a grass-fed braised pot roast dinner, but it makes a meal of itself when paired with a loaf of homemade bread.  It's a winter offering of warmth in a cup.

Leek and Onion Bisque

3 tablespoons olive oil

1 slender leek (about 1 cup chopped)

½ large yellow onion

1 stalk of celery, root end and green tops removed

2 cloves garlic, minced

6 cupsvegetable broth

½ cup white wine

¼ cup sour cream

¼ cup cream cheese

¼ cup heavy cream

Kosher salt to taste

Black pepper to taste

Finely chop the celery, onion and leek.  In a large stockpot heat the olive oil over medium heat.  Add celery, onion and leek and sauté 10 minutes until softened.  Add the garlic and sauté for 30 seconds longer.  Pour in the vegetable broth and white wine.  Increase heat to medium high and bring to a boil.  Reduce heat and simmer for 30 minutes.  Remove from stove, allow to cool slightly and then purée in a food processor or blender.

Return to the puréed soup to a stockpot. Stir in the sour cream, cream cheese and heavy cream.  If desired, strain the soup through a fine colander. Return to stockpot and bring just to a simmer.  Season with salt and pepper. Serve.

Makes 6 servings.

Adapted from here.